Acid In Juice Research Articles

Low-cost digital colorimetric sensor for rapid on-site determination of ascorbic acid in vegetable- and fruit-based purees and juices

Ascorbic acid is essential for human health due to its potent antioxidant properties; however, excessive intake can lead to adverse effects. This has created a high demand for simple and cost-effective analytical techniques to determine this analyte outside of laboratory settings for food quality control. In this study, a portable colorimetric sensor was developed for the quantitative on-site determination of ascorbic acid. The technique is based on the reduction of phosphorus heteropoly acid by ascorbic acid, resulting in the formation of a blue-colored product. The heteropoly acid was immobilized on a polymer template in the sensor's indicator zone with menthol used as an environmentally friendly extractant to enhance the device’s stability and extend its shelf life. The colorimetric sensor demonstrated reliable detection with a low limit of detection of 5mgkg-1, calculated based on a blank test using 3σ. Under optimized conditions, the linear detection range was 15-150mgkg-1. The disposable sensors were applied to determine ascorbic acid in fruit and vegetable juices and purees for baby food, with recovery rates between 88 and 110%. This easy-to-produce and ready-to-use technique presents significant potential for mass on-site screening of ascorbic acid in food samples.

Study on Antioxidant Activity of Purple Sweet Potato (Ipomoea Batatas) Juice Fermented with Lactobacillus plantarum B1765

Purple sweet potatoes are a source of anthocyanins, which are antioxidants. However, the anthocyanin compounds in purple sweet potatoes are naturally bound in glycosidic form, so their potential as antioxidants is still limited. Fermentation is one method that can be used to degrade glycosidic bonds to liberate free phenolics so that it can increase the antioxidant potential of purple sweet potato. This research aims to study the growth of lactic acid bacteria (LAB), pH, total titratable acid (TAT), phenolic content, anthocyanin content, and antioxidant activity of sweet potato juice (Ipomoea batatas) fermented with Lactobacillus plantarum B1765 starter culture for 0.2, 4,6,8,10,12 and 14 hours. Total LAB was measured using the Total Plate Count (TPC) method, pH was measured using a pH meter, TAT was measured using acid-base titration, total phenolic content (TPC) was measured using the Folline-Ciocalteu method, anthocyanin content used the differential pH method and antioxidant activity was measured using the radical scavenging method 2, 2-diphenyl-1-picrylhydrazyl (DPPH) which is expressed in IC50 values. The results showed that fermentation time affected (p<0.05) total LAB, pH, TAT, phenols, anthocyanin levels, and antioxidant activity in purple sweet potato juice. Total BAL increased to reach an optimum of 2.6 x 108 CFU/mL within 6 hours. However, until the end of fermentation for 14 hours, there was still a decrease in pH to 3.73, an increase in TAT reaching 0.426%, an increase in total phenolics up to 324.21 mg GAE/g, a reduction in anthocyanin levels (13.68 mg/L) and an increase in antioxidant activity with an IC50 of 47 .05 ppm which is classified as very strong. This product meets the Indonesian National Standards for fermented drinks and can potentially be a source of antioxidants.

Influence of Heat Treatment and Lactic Acid Fermentation on the Physical and Chemical Properties of Pumpkin Juice.

Pumpkin is a highly nutritious plant, rich in valuable nutrients that benefit human health. Due to the high perishability of this fruit, the production of pumpkin juice is a practical way to use it effectively. Recently, fermented vegetable juices have been used as a dairy alternative due to their nutritional and potential probiotic properties. This study investigated the fermentation of pumpkin juice using different strains of lactic acid bacteria (LAB), with and without heat treatment. The effects of fermentation on microbial growth, pH, acidity, extract, sugars, carotenoids, polyphenols, and antioxidant properties were analyzed. The heat-treatment process did not greatly impact the dry matter content, pH, acidity, extract, or sugar content. However, it led to a reduction in carotenoid and polyphenol levels. During fermentation, there was a consistent decrease in pH and an increase in total acidity, with no noticeable differences between bacterial strains regarding their influence on these parameters. The study revealed that there were no distinctions between LAB strains in their effects on pH, acidity, and carotenoid content in fermented pumpkin juice. Nonetheless, both L. sakei and L. plantarum proved to be effective in the fermentation process, with L. sakei demonstrating greater adaptability. The expected pH, acidity, and sugar content changes were consistently observed throughout the fermentation process. Overall, results confirm the efficacy of the used Lactobacillus strains in fermenting pumpkin juice and highlight the potential impact of heat treatment on the nutritional composition of the juice. The purpose of thermal processing of pumpkin juice, which is conducted with lactic acid fermentation, is crucial for the food industry. It extends the product's shelf life, improves its nutritional and taste profiles, and guarantees its microbiological safety.

COMPARISON OF SOME QUALITY PARAMETERS IN SOUR CHERRY JUICE IN DIFFERENT PACKAGING

Fruits and their products are of great importance in the food industry. Fruit juices are found in almost every market, which helps consumers to get nutritional value from their consumption. The quality and insurance must be at the right level, but even more important to apply permanent control. Sampling was carried out randomly directly in the supermarket, and the analysis of parameters in the study of sensory quality (color, taste, aroma, and homogeneity) and physical-chemical (pH, °Brix, total acidity, and turbidity) in sour cherry juice is of importance because the same juice in different packaging is compared. After the analyses that have been carried out and the results obtained, they provide additional insight into the analyzed parameters. So, the consumer receives additional information, also confidence in the quality of the product will increase based on the results obtained. In conclusion, even though we are talking about the same sour cherry juice, as a result of the % content of the raw material with different amounts and the different packaging, the analyses for the parameters under study prove the differences, but at the limit, so the analyzed juices are within the standard for quality.

Effect of dynamic high-pressure microfluidization and thermal processing on quality and volatile components of NFC tomato juice

In this study, tomato juice was processed using both dynamic high-pressure microfluidization (DHPM) and thermal processing (TP) to investigate their effects on the quality and volatile components of not-from-concentrate (NFC) tomato juice. Both DHPM (400 MPa, 25 ℃) and TP (95 ℃, 3 min) achieved sterilization and improved the brightness of the juice. TP resulted in severe loss of ascorbic acid with only 49 % retention. Significant color change after TP (ΔE = 1.62), and severe browning. DHPM treatment and TP reduced the acidity of tomato juice by 26.67 % and 22.67 %, respectively. DHPM improved tomato juice stability, and the D [3,4] and turbidity of the tomato juice decreased from 98.1 to 21.2 μm and from 55.64 to 24.58 nephelometric turbidity units (NTU), respectively. The identification of volatile components in tomato juice by gas chromatography-ion mobility spectrometry (GC-IMS) showed that the content of 37 volatile components in tomato juice increased after DHPM treatment. The contents of 2-furanmethanol and 2-ethylpyrazine, the off-flavor compounds of the cooking flavor, increased more after TP. The characteristic aroma of tomato, 2-phenylacetaldehyde, increased after processing. The study results provide basic theoretical data for tomato juice processing.

Effects of Cultivar Factors on Fermentation Characteristics and Volatile Organic Components of Strawberry Wine.

Strawberry wine production is a considerable approach to solve the problem of the Chinese concentrated harvesting period and the short shelf life of strawberries, but the appropriative strawberry cultivars for fermentation are still undecided. In this study, the strawberry juice and wines of four typical strawberry cultivars named Akihime (ZJ), Sweet Charlie (TCL), Snow White (BX), and Tongzhougongzhu (TZ) were thoroughly characterized for their physicochemical indicators, bioactive compounds, and volatile organic components (VOCs) to determine the optimal strawberry cultivars for winemaking. The results showed that there were significant differences in the total sugar content, pH, total acid, and other physicochemical indexes in the strawberry juice of different cultivars, which further affected the physicochemical indexes of fermented strawberry wine. Moreover, the content of polyphenols, total flavonoids, vitamin C, and color varied among the four strawberry cultivars. A total of 42 VOCs were detected in the strawberry juice and wines using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), and 3-methyl-1-butanol, linalool, trans-2-pinanol, hexanoic acid, and hexanoic acid ethyl ester were the differential VOCs to identify the strawberry wine samples of different cultivars. Overall, strawberry cultivar ZJ had a relatively high VOC and bioactive compound content, indicating that it is the most suitable cultivar for strawberry wine fermentation. In addition to determining the relatively superior fermentation characteristics of cultivar ZJ, the results may provide a theoretical basis for the raw material quality control and quality improvement of strawberry wine.

Suppressive Effect of Apple Juice Intake on Urinary Excretion of Ascorbic Acid: Unblinded Randomized Crossover Study in Healthy Japanese Subjects.

Ascorbic acid is essential for human health. As this vitamin is water-soluble, it cannot be stored in the body for a long time and is easily excreted in urine; therefore, it is necessary to ingest it in sufficient amounts every day. The fact that apples retain ascorbic acid in human bodies are known; however, this has not been experimentally demonstrated/documented. In this study, to clarify the effect of apple juice ingestion on the urinary excretion of ascorbic acid, we compared urinary ascorbic acid excretion in healthy women administered ascorbic acid alone or with apple juice. The experimental design was an unblinded randomized crossover study. Subjects ingested ascorbic acid in apple juice or ascorbic acid with water. Urine was collected after ingestion, and urinary ascorbic acid was measured. When ascorbic acid was ingested with apple juice, urinary excretion of ascorbic acid was significantly suppressed compared to when ascorbic acid was ingested alone. This suggests that apple juice intake can help retain ascorbic acid in the body.

Electrochemical detection of salicylic acid in fruit products with ternary ZnO/CuO/Y2O3 nanocomposites embedded PEDOT:PSS by differential pulse voltammetry

In this approach, a novel electrochemical sensor for the determination of salicylic acid (SA) in fruit juices was developed using a nanocomposite (NC) of ZnO/CuO/Y2O3 coated on a glassy carbon electrode (GCE). The ternary metal oxide NCs were synthesized via a facile hydrothermal method and thoroughly characterized using techniques such as X-ray photoelectron spectroscopy (XPS), X-Ray diffraction analysis (XRD), UV–Vis spectroscopy (UV–Vis), Fourier Transform Infrared Spectroscopy (FTIR), Field emission scanning electron microscopy (FESEM), and Energy-Dispersive X-Ray Spectroscopy (EDS). The NCs were then used to modify a flat-polished GCE surface, with a conducting polymer binder (PEDOT:PSS) used to facilitate the coating. Differential pulse voltammetry (DPV) was employed for the selective electrochemical detection of SA using this NC-modified GCE sensor. The DPV analysis exhibited a linear relationship between the peak current and SA concentration over a wide range of 1.5 ∼ 15.0 μM, indicating a large linear dynamic range. The sensor demonstrated excellent sensitivity, with a value of 5.79 μA μM−1 cm−2, and a low limit of detection of 0.18 ± 0.09 μM for SA. Additionally, the sensor’s performance was evaluated in terms of pH optimization, response time, stability, reproducibility, and repeatability. Importantly, the developed ZnO/CuO/Y2O3 NC-modified GCE sensor was successfully applied to the analysis of real fruit juice samples, showcasing its potential for practical applications in food analysis and quality control.

Exploring Jiangshui-originated probiotic lactic acid bacteria as starter cultures: Functional properties and fermentation performances in pear juice

This study investigated the probiotic properties, functional activities and fermentation performances of Pediococcus pentosaceus JS91 (JS91) and Pediococcus pentosaceus JS96 (JS96). The results of probiotic properties showed that JS91 and JS96 possessed gastrointestinal tolerance, aggregation and antimicrobial activities. Functional activity results found that the cell-free supernatants of JS91 and JS96 showed good antioxidant activity. Meanwhile, the two strains exhibited cholesterol degrading ability. The fermentation performance results showed that JS91 and JS96 could produce acid, grow steadily in pear juice, decrease the pH value and increase the titratable acidity of fermented pear juice. Moreover, JS91 and JS96 could enhance the superoxide anion radical scavenging activity and total antioxidant capacity of the fermented pear juice. Sensory evaluation results showed that JS91 and JS96 could improve the overall acceptability of fermented pear juice. The present findings could provide valuable information for the application of JS91 and JS96 as functional starter cultures in fermented foods.

Development of cerium oxide on rGO: For antioxidant, dye removal, cyclic voltammetry and green sensor studies

Cerium oxide (CeO2) was produced using the reflux process and then deposited on reduced graphene oxide (rGO). The CeO2/rGO was confirmed by X-ray diffraction, Fourier transform infrared, UV–visible, scanning electron microscopy, and XPS techniques. When malachite green (MG) photodegradation was investigated, first-order kinetics revealed that MG could degraded up to 84 % in 120 min. The nanocomposite's anti-oxidative characteristics were examined against 2,2-diphenyl-1picrylhydrazyl (DPPH) radicals, and the IC50 value of 356.763 mg/µL was evaluated, suggesting a 94 % efficiency rate. Tartaric acid and grape juice's electrochemical characteristics and sensing capacities were assessed using differential pulse voltammetry (DPV) and cyclic voltammetry (CV). Measurements show that grape juice and tartaric acid had detection limits of 13.2 μM and 32 μM, respectively.

Fermentation of asparagus juice using selected probiotic Lactiplantibacillus plantarumJGS49 isolated from pickled asparagus: microbiological, physicochemical and flavour characteristics

SummaryThis study aims to screen LAB with excellent probiotic and fermentation properties, and investigate the effect on asparagus juice. Fifty strains were isolated and identified from pickled asparagus, and Lactiplantibacillus plantarum JGS49 was screened by multiple properties. Whole‐genome analysis indicated that L. plantarum JGS49 contains nineteen antibiotic resistance genes and was non‐toxic. Compared with unfermented asparagus juice, the fermentation of L. plantarum JGS49 significantly improved the antioxidant activity of asparagus juice, and also increased the contents of total flavonoids, phenols and organic acids. Seventy‐nine volatile compounds were identified during the fermentation of asparagus juice, among which sixteen differential compounds with aroma activity thresholds were obtained. The contents of alcohol, acid and phenol in asparagus juice were increased by lactic acid bacteria fermentation, while the contents of furan were decreased. LAB fermentation improved the overall acceptability of asparagus juice, enhanced its mushroom and floral flavour, and reduced the green flavour.

Some parameters of hydroponic and soil Rhubarb cultivated in the Ararat Valley of Armenia

Background: Today, the rhubarb plant is selectively included in the diet. Rhubarb juice offers a unique flavor with a surprising range of potential health benefits. Rhubarb is rich in antioxidants, particularly anthocyanins, the pigments responsible for its red hue. These antioxidants are believed to possess anti-inflammatory and anti-bacterial properties, potentially aiding in the fight against various health concerns. Rhubarb juice is an excellent source of vitamins C, and K, crucial for bone health and blood clotting, and also contains vitamin A, contributing to healthy skin and vision. Context and purpose of this study: to investigate for the first time the cultivation of rhubarb (Rheum rhabarbarum) in the Ararat Valley of Armenia in both hydroponic and soil conditions. The research focuses on identifying the optimal growth period to maximize key quality indicators of rhubarb stalks and juice for food and medicinal applications: Brix value, juice density, total titratable acidity, and vitamin C content. Results: Hydroponic cultivation significantly (by three folds) increased the fresh weight of rhubarb petioles (stalks) compared to soil plants. The maximum accumulation of vitamin C in hydroponic plants was observed at the beginning (June) and end (September) of the growing season (19.4 and 17.3 mg%) respectively. However, there was not a significant difference in vitamin C content during July and August (14.3 and 14.0 mg% respectively). Soil plants showed the highest accumulation of vitamin C in September (41.5 mg%), exceeding the values in June by 1.2 times and from July to August by 1.5 times. Total titratable acidity showed seasonal variations: the highest acidity (1.2 to 1.3-fold higher) of hydroponic rhubarb juice was observed in July compared to other months. Soil-grown rhubarb reached peak acidity at the beginning of the growing season (approximately 1.2 times higher than in other months). The Brixo value and juice density peaked in July for hydroponic rhubarb and in August for soil rhubarb. Conclusion: This study highlights the potential of hydroponics for maximizing rhubarb yield and potentially influencing the vitamin C content and acidity profile throughout the growing season in Armenia. The results of further research could be used to optimize nutrient composition and environmental parameters for even greater control over rhubarb quality for food and medicinal purposes. Keywords: Vitamin C, Total titratable acidity, Brixo, Juice density

Nonthermal Processing as a Tool to Enhance Fruit Juice Bioactive Compounds’ Bioaccessibility

Nonthermal processing can change and improve the composition of food. This study examines the impact of cold plasma technology—glow discharge, dielectric barrier discharge (DBD), and ultrasound (US)—on the bioaccessibility of ascorbic acid (vitamin C) and total phenolic compounds (TPCs) in orange and cashew apple juice after simulated digestion. The juices were treated by DBD plasma for 20 min at three different frequencies (50, 500, and 1000 Hz), glow discharge plasma at three synthetic air flow rates (10, 20, and 30 mL/min), and US at three potencies (183, 280 and 373 W/cm2) for 10 min. The nonthermal processing did not significantly reduce the levels of ascorbic acid in cashew apple juice. In contrast, the ascorbic acid levels either remained stable or increased by up to 80% for orange juice. The processing improved the bioaccessibility of total phenolic compounds (TPCs) in both juices, reaching 150% in cashew apple juice treated with US at 373 W/cm2. Despite the decrease in the bioaccessibility of ascorbic acid in orange juice, the nonthermal processing notably enhanced this bioactive compound’s bioaccessibility by 10% to 20% compared to the control sample, highlighting the potential of nonthermal technologies to improve the nutritional quality of foods.

ХИМИЧЕСКИЙ СОСТАВ СОКА И ВЫЖИМОК ПЛОДОВ РЯБИНЫ ОБЫКНОВЕННОЙ (SORBUS AUCUPARIA L.)

The purpose of the study is to determine the chemical composition of the juice and mountain ash fruit pomace. Objectives: to establish the chemical composition of the juice and rowan fruit pomace: mineral, fatty acid, vitamin. The results of determining the composition of the juice and mountain ash fruit pomace (Sorbus aucuparia L.), growing in the vicinity of the city of Krasnoyarsk, are presented. The collection of rowan fruits was carried out during the period of their technological maturity (September 2023). The results obtained showed that the protein content in the juice of rowan fruits was 0.0099 %, sugars - 3.47 %, minerals 3.15 %, including: calcium – 370.40 mg/kg; magnesium – 146.90; sodium – 738.10; potassium – 1617.00; phosphorus – 68.60; iron – 4.342 mg/kg. The protein content in rowan fruit pomace is 5.79 %; fiber – 18.00; fat – 3.56; sugars – 7.60 %; carotene – 204.6 mg/kg; mineral elements – 2.19 %: calcium – 3959.00 mg/kg; magne¬sium – 1107.00; sodium – 3902; potassium – 7191.00 mg/kg; phosphorus – 451.20 mg/100 g; iron – 106.20 mg/kg. The results of a study of the fatty acid composition of rowan fruit pomace showed that the composition contains polyunsaturated essential acids, such as LinoleicC18:2 / linoleic (58.5257 %), alpha-Linoleic (18:3 cis9.12) / alpha-linolenic (2.4116 %). The vitamin composition of the juice and rowan fruit pomace was determined. The content of ascorbic acid in rowan fruit juice was 0.0083 %, in pomace – 0.0100 %, vitamin B5 in rowan fruit juice – 0.0067 g/kg, in pomace – 0.5220 g/kg, carotene in rowan fruit pomace – 204.60 mg/kg.

Effect of Storage on Probiotic Viability, Physicochemical and Sensory Properties of Probiotic-enriched Orange Juice

The effect of enrichment of orange juice with probiotic Lactobacillus plantarum and Lactobacillus bulgaricus as single and mixed cultures on the cell viability, physicochemical parameters and sensory properties of the juice during a 20day refrigerated (4oC) and room temperature (30± 2oC) conditions was studied. The viable cell count remained relatively stable at 4oC over the storage period for both strains but was at its peak after 10 days of storage at 30±2oC with L. bulgaricus accounting for the highest count (9.36±0.04 CFU/mL). The acidity of the enriched juice increased as the storage period progressed at 30oC with the highest acidity observed with L. bulgaricus (pH 3.00±0.02, titratable acidity 16.27±0.05mg lactic acid/mL). Sensory evaluation indicated that the juice enriched with L. bulgaricus was more acceptable. The study concluded that orange juice enriched with L. bulgaricus is suitable in the development of non-dairy based functional food and could act as an ideal food matrix for probiotic beverage.

Suitability of Selected Apple Varieties for People with Allergies and Diabetes.

The study aimed to select apple varieties suitable for allergy sufferers and people with diabetes. The total polyphenol content, sugar content, acidity, and antioxidant activity of the apple fruit juices were determined using spectrophotometric techniques. The allergenic content in the apple juices was also measured. The strength of sensitisation was assessed using the ELISA method. Given their minimal content of both profilins and Bet v 1 homologues, Koksa Pomarańczowa (4.24 ± 0.08 µg/g Bet v 1 and 4.49 ± 0.82 ng/g profilins) and Książę Albrecht Pruski (5.57 ± 0.07 µg/g Bet v 1 and 3.34 ± 0.09 ng/g profilins) were identified as suitable for people with allergies. For people with diabetes, the most suitable apple variety was found to be Jakub Lebel, providing large doses of antioxidants and polyphenols (41.10 ± 0.20 and 5.16 ± 0.42, respectively) and a relatively low sugar content (9.06 g/100 g).

Effect of silages on concrete and process of its corrosion in the course of time

Abstract Silages are important juicy bulky feedstuff, that has irreplaceable role in nutrition of farm animals – cattle, pigs and horses. The silages are made of a fresh plant mass (e.g. corn, alfalfa, rape, clover or grass), that is in a chopped form in an exactly given way ensiled, i.e. in a tamped or pressed form without access of air subjected to a fermentation process. Within this process acid juices are created and enter into a construction of containers aimed for the ensilage process. These containers are mainly from a reinforced concrete. Influence of the silage on the concrete is a difficult process and it depends on several factors. From the point of view of durability/resistance to the silage effect, a concrete composition is a significant factor, the other factors are silage properties as well as time of a contact of the concrete with the silage. In this paper we describe findings on a state of 3 concrete compositions, which were repeatedly subjected to a corn silage for 3 years. In a 1-year interval, an effect of the silages on physico-mechanical properties of the concrete (e.g. strength, absorptivity, porosity) was observed. The highest resistance to effect of the silages in the course of time was proven for the concrete with a higher content of Portland cement.

Impact of Thermosonication Treatment on Parsley Juice: Particle Swarm Algorithm (PSO), Multiple Linear Regression (MLR), and Response Surface Methodology (RSM).

Thermosonication (TS), also known as ultrasonic-assisted heat treatment, is gaining attention in liquid product processing due to its ability to improve quality parameters and can serve as an alternative to thermal treatments. The parsley juice (TS-PJ) was subjected to thermosonication treatment (frequency: 26 kHz; power: 200 W; amplitude 60, 70, 80, 90, and 100%; temperature: 40, 45, 50, 55, and 60 °C; time: 4, 6, 8, 10, and 12 min) and was compared with untreated control parsley juice (C-PJ) and pasteurized treated (P-PJ) (85 °C/2 min) parsley juice samples. The objectives of the research work were to determine the effect of thermosonication on the quality attributes such as total chlorophyll and ascorbic acid of parsley juice using particle swarm algorithm (PSO), multiple linear regression (MLR), and response surface methodology (RSM). Thermosonication enhanced the bioactive compounds of parsley juice. The results showed that 15 phenolic compounds were detected in the samples. There was a significant (p < 0.05) increase in gallic acid contents in ultrasound-treated TS-PJ. There was no significant difference in total chlorophyll and ascorbic acid content between C-PJ and TS-PJ samples. Na and K from macro minerals and Fe and Zn from micro minerals were high in PJ samples. While K contents were increased, P contents were lower in the TS-PJ sample. RSM modeling provided superior prediction compared to MLR. PSO, on the other hand, made good predictions intuitively. Thermosonication enriched parsley juice's bioactive components and had positive health effects.

Assessing the probiotic potential and safety of newly isolated Bacillus coagulans VHBAX‐04: in vitro and in silico evaluations

SummaryThe human gastrointestinal tract hosts a diverse and intricate microbial community, a pivotal contributor to human well‐being. An effective strategy for exploring the diversity and potential probiotic attributes of Bacillus species is to isolate them from faecal samples. In this investigation, we scrutinised the in vitro probiotic characteristics of Bacillus coagulans VHBAX‐04, an isolate derived from human faeces. These attributes encompassed acid and gastric juice tolerance, resistance to bile salts and intestinal juice, adhesion capabilities, safety profile, antibiotic resistance pattern, the absence of toxin genes, and antimicrobial efficacy. Furthermore, we conducted in silico analyses to evaluate its probiotic potential. The notable absence of genes associated with mucin degradation, red blood cell lysis, gelatin hydrolysis, or toxin production in B. coagulans VHBAX‐04 certifies its safety as a probiotic. Additionally, the distinct antibiotic resistance pattern of strain VHBAX‐04 suggests its potential for co‐administration with antibiotics. In conclusion, this study underscores the suitability of B. coagulans VHBAX‐04 as a viable probiotic option. Isolation and Evaluation of Bacillus coagulans WBX04: A Probiotic Strain from Human Feces Studied through 16S rRNA Sequencing and In Vitro Tests.

Isolation of a surfactin-producing strain of Bacillus subtilis and evaluation of the probiotic potential and antioxidant activity of surfactin from fermented soybean meal.

Surfactin, usually produced by microbial metabolism, has many advantages including low toxicity, high biodegradability, and stability at extreme pH levels and temperatures, making it suitable for industry. However, its commercial production has not yet been achieved. A strain with a strong surfactin-producing ability was isolated and identified as Bacillus subtilis SOPC5, based on the appearance of colonies, microscopic observation, and 16S rDNA sequencing. The isolate exhibited significant tolerance to acid, bile, gastric, and intestinal juices, and was sufficiently susceptible to antibiotics. Bacillus subtilis SOPC5 showed high levels of auto-aggregation and surface hydrophobicity, and a strong capacity to secrete protease, amylase, and cellulase. The strainalso exhibited antibacterial activity against Staphylococcus aureus 10 306 with a antibacterial circle diameter of 18.0 ± 1.1 mm. The maximal yield of surfactin (1.32 mg mL-1) was obtained by fermenting soybean meal (SBM) using the isolate under the following conditions: SBM 86 g L-1, inoculation 1.5 × 107 CFU mL-1, FeSO4 1.2 mg L-1, MnSO4 2.6 mg L-1, MgSO4 0.5 mg mL-1, L-Glu 4 mg L-1, temperature 33 °C, duration 120 h, and shaking at 210 rpm. The purity of surfactin was 97.42% as measured by high-performance liquid chromatography (HPLC). The half inhibitory concentration (IC50) values for surfactin to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH)and 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS·+) were 1.275 ± 0.11 and 0.73 ± 0.08 mg mL-1, respectively. This study provides a scientific basis for the application of B. subtilis SOPC5 (as a potential probiotic) and the preparation of its metabolic product (surfactin). © 2024 Society of Chemical Industry.